Agua de Jamaica (Hibiscus Iced Tea)
Agua de jamaica with the exact ratio: 1 cup dried hibiscus per 2 liters of water. 15 minutes of work plus chilling, and how to avoid bitterness.
Agua de jamaica is a chilled hibiscus infusion (hibiscus flowers are called flor de Jamaica in Mexico): 1 cup of dried flowers (40 g) simmered for 10 minutes in 1 liter of water, strained, sweetened with 1/2 cup of sugar and topped up to 2 liters. It yields 8 glasses with just 15 minutes of active work; the rest is chilling time in the refrigerator. It is one of the most popular aguas frescas, along with horchata.
Instructions
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Rinse the flowers
Place the cup of hibiscus flowers in a strainer and rinse them under cold running water for a few seconds. This removes any dust or impurities that dried flowers often carry and gives you a cleaner infusion.
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Simmer the infusion (10 minutes)
Bring 1 liter of water to a boil in a medium pot, add the rinsed flowers and simmer over medium heat for exactly 10 minutes. Do not go longer: boiling the flowers past 10-12 minutes concentrates the tannins and the drink turns bitter.
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Rest and strain
Turn off the heat and let the infusion rest for 5 minutes so it finishes extracting color and flavor. Strain into a large pitcher, pressing the flowers only lightly; you will get a deep red, fragrant liquid.
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Sweeten while hot
Add the 1/2 cup of sugar to the still-hot infusion and stir until fully dissolved. Sweetening while hot prevents sugar crystals from settling at the bottom of the glass, which happens if you add it once the water is already cold.
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Top up with cold water
Pour the remaining liter of cold water into the pitcher and mix. Taste and adjust: add a little more water for a milder drink, or keep the ratio as is for a more intense one. This is the moment to add the juice of half a lime if you like a citrus note.
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Chill and serve over ice
Refrigerate the pitcher for at least 2 hours until thoroughly cold. Serve in glasses over plenty of ice with an orange slice if you like. Served very cold is when agua de jamaica shows its balance of tartness and sweetness.
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Foodtastico Tip
Agua de jamaica keeps for 4-5 days in the refrigerator in a covered pitcher or sealed bottle; the flavor is actually more settled the next day. You can also make a double-strength concentrate (2 cups of flowers in 2 liters), store it undiluted and top up each glass with cold water throughout the week.
Nutrition information
| Calories | 55 kcal |
|---|---|
| Protein | 0 g |
| Carbs | 14 g |
| Sugars | 13 g |
| Fat | 0 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
How much hibiscus do I use per liter of water?
The reference ratio is 1/2 cup of dried flowers (20 g) per liter of finished drink. For this 2-liter pitcher use 1 cup (40 g). If you like it stronger you can go up to 3/4 cup per liter, balancing with a bit more sugar.
Why did my agua de jamaica turn out bitter and how do I avoid it?
The most common mistake is simmering the flowers for too long or leaving them in the infusion while it cools: the tannins in the flowers concentrate and produce an astringent bitterness. Simmer for 10 minutes, rest for only 5 and strain right away. If it already turned bitter, dilute it with cold water and a little more sugar or a few drops of lime juice.
How many days does agua de jamaica last in the refrigerator?
Well covered, it lasts 4-5 days in the refrigerator without losing flavor or color. Do not leave it at room temperature for more than a couple of hours, because the sugar can start to ferment. If you notice bubbles or a vinegary taste, discard it.
Can I make agua de jamaica without sugar or with another sweetener?
Yes. The plain infusion is naturally tart, similar to an unsweetened hibiscus iced tea. You can use honey (dissolved in the hot infusion), a liquid sweetener such as stevia, or simply cut the sugar down to 1/4 cup. Adjust at the end, tasting glass by glass.
Can the boiled hibiscus flowers be reused?
You can make a second, milder infusion with the same flowers by simmering them for another 10 minutes in fresh water, though the color and tartness will be weaker. Another option is to use the rehydrated flowers in salads or stews: they turn tender with a pleasant tangy note.
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